I had this grand idea of searching through past LiveSqueezy posts for meal prep inspiration and found this Vaca Frita that I remember loving. I decided to make this again with a little twist by serving it with Riced Veggies Cauliflower & Sweet Potato and Barnana’s Himalayan Pink Sea Salt Plantain Chips (paleo, vegan, gluten free, dairy free, amazing). I made the chicken recipe as is below, but only used 2 Tbsp of bacon fat (divided), so I could reserve some more fat for those Barnana Plantain Chips. Click here to find a store near you that has these chips. (Note: Although all the Barnana Plantain Chips say "paleo", the Himalayan Pink Sea Salt is the only one without added sugar and maltodextrin, so I recommend sticking to that flavor!). Anyways, back to this ridiculously amazing meal. The chicken is packed with flavor that the riced cauliflower and sweet potato didn't need anything extra - I just heated that up and mixed it on in with the chicken. My mom was a BIG fan of this one, mostly because of the plantain chips, but I also looked forward to eating this all week. Let me know if you give it a try and what you think!

​Instant Pot Chicken or Turkey Vaca FritaIngredients:

4lbs boneless skinless chicken breasts or turkey breasts

1 cup bone broth

¼ cup tallow or bacon fat (divided)

3 large sweet onions

4 cloves garlic

3 lemons

3 tsp pink Himalayan salt

1 cup minced cilantro

Directions:

First you need to cook your chicken breasts. Open your pressure cooker, add in my chicken and broth and set to poultry (20 min, high).

While the chicken cooks get prep the rest of the ingredients; peel and slice all the onions and the garlic. Juice the lemons and mince the cilantro. Once the chicken is done, release the pressure manually. Remove the chicken from the pressure cooker and place in a bowl. Shred with two forks and set aside.

Empty the bowl of your pressure cooker. Heat, with the lid open on sauté mode, medium or low heat. When it comes to temperature add in 2 tbsp. cooking fat and all the onions and garlic. Cook, stirring occasionally for 10-15 minutes until the onions are very tender, translucent and sweet.

Remove half of the onion from the pot and add in half of the shredded chicken, one tbsp. fat, sprinkle in some salt and set the saute heat to high. Cook, stirring occasionally for 5-8 minutes until crispy bits begin for form. Add in half of the lemon juice and a handful of cilantro. Stir well and remove from the pressure cooker. Next add in the remaining fat, onions, chicken and repeat. Same with the remaining salt, lemon and cilantro.

Once it’s all done, mix it all together and toss well and let it sit for 5 minutes. Mix again, make sure you scrape and crispy bits from the bottom of the pot. Then you’re ready to serve! Garnish with remaining cilantro. This is great over cauliflower rice, with plantain chips or over greens! Buen Provecho!